Leftover Turkey and Squash Thai Green Curry

This recipe is a total winner in my books. It's full of fantastic  colour and flavour. You can adapt it quite easily by replacing the turkey with ham or fish or prawns.   Serves 4-6 1 tablespoon rapeseed oil 1kg of butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes 200g of leftover turkey 1 large onion, roughly diced 3 cloves of garlic, finely chopped 3 tablespoons of Thai Green Curry paste 400ml of Coconut milk 250ml of chicken stock 300g of basmati rice   Place a medium sized pot over a medium high heat and add the oil.   Add in the onion and garlic and fry for five minutes until softened.   Add in the curry paste and stir fry for a further minute.   Add in the coconut milk, stock and squash and bring to the boil.   Reduce the heat and simmer for 15 minutes until the squash is tender when pierced with a fork.   Mix through the leftover turkey and the the curry is ready to serve.     Serve straight away with some warm rice.

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Turkey Tom Ka Gai

Tom Ka Gai is a Thai soup which is traditionally made of coconut milk, galanghal, lemongrass and ginger.  This is my twist on it using turkey instead of chicken.   Serves 2 250g of cooked turkey 100g of rice noodles 400ml of coconut milk 350ml of chicken stock Juice of 1 lime 1 large thumb-sized piece of ginger 1 red chilli, finely chopped 6 spring onions, finely sliced 1 stalk of lemongrass, finely chopped 3 kaffir lime leaves 1 teaspoon of soft brown sugar Handful of fresh coriander leaves   Cook the noodles according to the instructions on the packet, drain and rinse under cold water. Set aside.   Pour the stock and coconut milk into a medium sized pot and bring to a steady simmer.   Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes.   Add in the cooked turkey and stir through until heated through.   Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.    

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Crispy Ham Spring Rolls with a Soy Ginger Dipping Sauce

You can make these spring rolls with either turkey or ham or both.  If you have a lot of brussel sprouts leftover, you can finely chop them and add them in instead of the Chinese cabbage.   Makes 15 spring rolls 1 packet of spring roll skins (15) 2 cloves of garlic 1 thumb sized piece of ginger, finely minced 4 spring onions, roughly chopped 175g of leftover ham 150g of carrots, grated 150g of red peppers 200g of chinese cabbage 1 tablespoon of soy sauce 1 tablespoon of rice wine 1 teaspoon of caster sugar 1 teaspoon of sesame oil Small handful of coriander stalk, finely chopped 1 egg, beaten Sunflower oil to fry For the dipping sauce: 1 tablespoon of freshly grated ginger 2 teaspoons of caster sugar 5 tablespoons of soy sauce small handful of coriander leaves, roughly chopped   Heat a drop of oil in a large frying pan over a medium high heat and then add the ginger, spring onion and garlic.  Stir fry for about 1 minute.   Add in the carrots, red peppers, coriander stalks, soy sauce, rice wine, caster sugar and fry for a further 4-6 minutes.   Stir through the leftover ham and sesame oil and remove from the heat and allow to cool.   Whisk all the ingredients for the dipping sauce together and set aside.   Assemble the spring rolls one at a time, by placing one spring roll skin on a clean work surface and adding three dessert spoonfuls of the cooled mixture to the centre in a small sausage shape.   Brush the edges of the wrapper with beaten egg and then fold in each side in and then roll up tightly.   Fill a large high sided frying pan with 1-2cm of oil and then place this over a high heat.  Check that the oil is hot enough to fry the spring rolls by dipping one in and seeing if it bubbles vigourously.   Shallow fry the spring rolls for 3-4 minutes either side until they are left with an even golden colour all over.  Remove from the oil with a slotted spoon and set aside on a plate lined with kitchen paper.   Serve the spring rolls straight away with the dipping sauce.    

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Leftover Ham and Cheese Caramelised Onion Tart

This tart is not only delicious but also makes the most of leftover ham and cheese.  The true highlight of dish however is the caramelised red onions.   Serves 6-8 225g (8oz) Plain flour, Plus extra for dusting a Pinch of Salt 125g (41/2oz) Cold Butter, Cut into Pieces green Salad, to Serve   Filling 2 tbsp olive oil 4 large red onions, peeled, halved and sliced into half moons Sea Salt and freshly ground Black pepper 3 large eggs 300ml (101/2fl oz) double Cream 150g (5oz) of leftover cheese, chopped up or crumbled 200g of leftover ham, chopped a few fresh thyme sprigs, leaves only Equipment A 28cm (11in) quiche tin with removable base     To make the filling, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised.   Season with salt and black pepper then remove the pan from the heat and allow to cool. This can be done well ahead of time.   To make the pastry, place the flour and salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles rough breadcrumbs.   Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball.   Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes.   Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf.   Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until light and golden.   In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the pastry case, scatter over the crumbled cheese, ham and thyme leaves and season with salt and ground black pepper.   Gently pour the egg and cream mixture into the pastry case and bake in the oven for about 30–35 minutes or until the filling is set. Allow to cool then serve in generous slices with a green salad.    

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Mega Turkey and Brie, Cranberry Chutney, Grilled Sambos

You can't beat a grilled cheese sandwich, except at Christmas! Make this with leftover turkey, brie and cranberry relish and you will have on your hands the ultimate leftover sandwich!   Serves 2 4 slices of white batch bread 150g of leftover turkey 100g of brie, sliced 2 tablespoons of Dijon mustard 2 tablespoons of cranberry chutney 4 tablespoons of butter   Butter one side of each slice of bread.   Place the two buttered sides together and then spread the top slice with dijon mustard, add a few slices of brie and a little shredded leftover turkey.   Spoon over a little cranberry chutney.   Heat a little oil in a frying pan over a medium high heat and then add the filled slice of bread to the pan and place the other slice butter side up on top.   Fry for 2-3 minutes either side until golden brown and the cheese has melted. Repeat with the other sandwich.   Slice in half and serve straight away.    

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Cranberry Stuffed Chicken Wrapped in Pancetta with Pan Fried Brussel Sprouts

This dish is full of festive flavors and makes life simple for anyone not completely convinced on tackling a full traditional Christmas dinner this year.   Serves 4 2 tablespoons of butter 4 rashers of smoked streaky bacon, finely chopped 1 onion, finely chopped 2 stalk of celery, finely chopped 100g of bread crumbs 60g of cranberries 60g of walnuts, toasted and finely chopped 1 sprig of rosemary, finely chopped 1 teaspoon of all spice Zest of 1 orange 4 chicken breasts on the bone 8 rashers of pancetta 600g of brussel sprouts, washed and outer leaves and stalk removed Sea salt and ground black pepper Rapeseed oil   Preheat the oven to 180˚C.   Place a large frying pan over a medium high heat heat, melt the butter until it foams, then fry the bacon until golden.   Add in the onion and celery and cook until tender.  Add in the breadcrumbs, cranberries, walnuts, rosemary, thyme, all spice, orange zest and season with sea salt and ground black pepper.  Stir through until combined.   Using a sharp knife, slice open the chicken breasts just enough to make a little pocket big enough to add the stuffing too.   Fill each of the chicken breasts with the stuffing and then wrap each one with pancetta.  Place the chicken breasts in a roasting tin and give a final seasoning of sea salt and ground black pepper and a drizzle of oil before popping in the oven.   Cook the chicken breasts for approximately 45 minutes or until cooked all the way through.   Remove the chicken from the oven and cover with tin foil while you prepare the brussel sprouts.   Place a large frying pan over a high heat and add a knob of butter and melt it until it foams.  Add in the brussels sprouts and cook until they are tender and have a nice golden colour.   Season with sea salt and ground black pepper and serve alongside the chicken breasts.  

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Blue Cheese Soufflés

These make a very elegant Christmas starter and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.   Serves 6 individual portions 160g of blue cheese 40g self raising flour 40g of butter 340ml of milk 3 large eggs, separated 1 small onion cut in half 1 bay leaf 3 black pepper corns A pinch of grated nutmeg   Preheat the oven to 180°C. Grease and flour 6 ramekins.   Pour the milk into a small pot and add the onion, bay leaf, peppercorns and grated nutmeg. Bring to a steady simmer slowly, then remove from the heat and strain into a pyrex jug.   Melt butter, in a small pot and add the flour to make a roux, whisking until it’s comined. Slowly add the warm milk until you have added it all and are left with a thick white sauce.   Transfer the sauce to a mixing bowl. Then whisk in the egg yolks and 3/4 of the cheese. Beat the egg whites until light and fluffy and forming soft peaks. Divide the mixture amongst the ramekins and place in roasting tin.   Pour boiling water around the base of the ramekins and place in the oven for 15 minutes until risen. Serve straight away in the ramekins or allow to cool slightly and remove from the ramekins and place on a lined baking sheet.   At this point you can keep the ramekins to serve the following day if you wish.  Just add a sprinkle of extra blue cheese and place in the oven to puff to puff back up!   Serve with a crisp winter salad!    

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Christmas Rocky Road Squares

These little rocky road squares are perfect to serve up to any guests this festive season. They are very easy to make just be sure to melt the butter and condensed milk low and slow.   Makes 20 about squares 200g of dark chocolate, finely chopped 100g of condensed milk 30g of butter 100g of dried cranberries 200g of white chocolate, half chopped, half melted 100g of digestive biscuits, roughly crushed 200g of mini marshmallows Zest of one small orange   Line a 20cm x 30cm baking tin with parchment paper. Save any parchment paper off cuts.   In a large sauce pan melt the butter with the condensed milk.   The second the butter has melted and mixed through the condensed milk, take it off the heat and stir in the chocolate until completely melted and combined.   Add in the cranberries, white chocolate, biscuits, mini marshmallows and orange zest. Stir with a wooden spoon until completely combined.   Tumble the mix out into the lined baking tin and press down using the parchment paper off cuts. Drizzle with white chocolate diagonally across the tray.   Cover and allow to set in the fridge for up to 1-2 hours.   Slice in to 12 pieces.  

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Leila’s Knäck (Swedish toffee)

Knäck, or Swedish toffee is traditionally made at christmas. This is a great recipe, you can adapt the recipe easily by adding chopped nuts, vanilla, ginger or lime zest for different tastes. The longer you cook the mixture, the harder the toffee gets so make sure to use the cold water test before you pour it into the paper cases.   Makes 50 knäck 180g Sugar 200ml Double Cream 200ml Golden Syrup 1 Tbsp Cocoa Powder 2 Tbsp butter   Mix the sugar, double cream, syrup and cocoa powder into a heavy based pot with high sides.   Bring to the boil without the lid and stir occasionally until it reaches 122°C on a candy thermometer or test it buy pouring a few drops of the mix into a glass of ice cold water and move the glass to form a small ball, if it’s done it should stay in the ball shape and be really hard.  Cooking time, approx: 15-20 minutes.   Add the butter and stir through.   Pour the mix into a jug with a fine spout then pour it into tiny cake cases (about 2cm in diameter)   Leave the mixture to cool completely and store in the fridge.  

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Boned and Rolled Maple and Orange Glazed Turkey with Apple and Smoked Bacon Stuffing

Not your traditional Turkey but an absolute must for any of those with a fear of carving. By removing the bones and rolling the meat with the stuffing, it becomes easy to slice. Your butcher will happily bone and roll the turkey for you, just be sure to bring the prepared stuffing with you and they can pop it in for you, tie it up tight and send you home with a perfect little packet.  I love the combination of maple, orange, smoked bacon and apple, but you can easily adapt this with your own favourite flavours.   Serves 8-10 4.5kg boned and rolled Turkey 50g of soft butter 75ml of maple syrup Juice of one orange Sea salt and ground black pepper For the stuffing: 30g of butter 150g of smoked streaky bacon 1 medium onion, finely chopped 250g of breadcrumbs 400g of cooking apples, peeled cored and chopped into small cubes Zest of one orange   To prepare the stuffing melt the butter in a large frying pan over a medium high heat and when it begins to foam add in the streaky bacon and fry for 3-4 minutes. Add in the onions and fry for a further 4-6 minutes until soft.   Add in the apple and fry for a further 3 minutes. Remove from the heat and stir through the bread crumbs. orange zest and season with sea salt and ground black pepper. Allow to cool before covering and storing in the fridge until you are ready to use it.   Once you've brought your stuffing down to the butcher and he has stuffed and rolled the turkey, place it in a large roasting tray and rub with the butter. Season generously with sea salt and ground black pepper.   Preheat the oven to 190˚C. Roast the turkey until a meat thermometer reads 150˚F for approximately 2 1/2 hours. If the skin is looking too brown, just cover with tin foil. Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste.   Save half the mix to add to the gravy. Remove the turkey from the oven and brush with maple syrup and place back in the oven until a meat thermometer reads 160˚F about 20 minutes more. Place the bird on a chopping board with deep grooves and cover with tin foil.   Scrape the juices from the bottom of the roasting tin into a small sauce pan along with the remaining maple syrup and orange juice and bring to a steady simmer until it reduces a little.   Sliced up the bird and serve with the hot gravy.  

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Apple, Ginger and Cinnamon Jam

Cinnamon, Apple and Ginger are matches made in heaven and go wonderfully together in this jam.  Transfer the jam into little jars, label them and they make wonderful homemade gifts.  The jam is great on toast, muffins and pancakes.   Makes about 8 jars of jam 1.5kg of cooking apples, peeled, cored and chopped 40g of fresh ginger, peeled and minced Juice and zest of 1 lemon 1 teaspoon of cinnamon 1.3kg jam sugar   Place the apple peel and core in a pot and top up with cold water. Bring to a steady simmer and cook until soft. When the apple cores and peel is soft, strain through a clean tea towel into a bowl and set aside.   Place the apple into a large stainless steel pot with the ginger, lemon juice and zest, and 500ml of water. Cook at a steady simmer over a medium high heat until the apples are soft and break up.   Add in the sugar and the liquid strained from the cores and peel.  Stir until the sugar has dissolved and bring to a steady boil. Reduce the heat to a steady simmer and continue to cook for about 20 minutes until the jam is at setting point.  Stir every now and then so it doesn't catch on the bottom of the pot.   If you are worried about whether or not your jam will set, you can check by using a simple test.  Place a plate in the fridge while your jam is cooking, when the jam is ready, place a spoonful of the hot jam on the cold plate and leave in the fridge for 5 minutes.   After 5 minutes push your finger through the jam and it's ready if it wrinkles.   Transfer the jam into sterilised jars and seal while still hot.  

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